In our, ahem, extensive research, we’ve come to the conclusion that tostadas are the perfect vehicle for pretty much anything. Here, we’re topping crispy, pan-fried tortillas with ground turkey, seasonal sweet potato, and mild poblano chile. The result is, unsurprisingly, totally addictive. Finished with a drizzle of lime crema and refreshing cilantro, this dinner tastes as amazing as it looks.

Serving size

2servings

Prep & cook time

35–45minutes

Cooking Skill

medium

By Chef Michelle

Calories800

Protein40g

Total Carb63g

Total Fat48g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Roast Vegetables

On a baking sheet, toss sweet potato, onion, and poblano with spice mix, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until vegetables are tender and slightly browned, 20-22 minutes.

Cook Turkey

While vegetables roast, heat 1 tablespoon olive oil in a large pan over medium-high heat. Add turkey, sage, thyme, ½ teaspoon salt, and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Add 2 tablespoons water (or beer if you have it, see Recipe Tip). Cook, scraping up browned bits from bottom of pan, about 1 minute. Remove pan from heat and set aside until vegetables have finished roasting.

Mash Avocado and Make Lime Crema

Halve avocado and discard pit. Using a spoon, carefully scoop out flesh into a medium bowl, discarding skin. Season with ¼ teaspoon salt and pepper as desired. Using a fork, mash until mostly smooth. Halve lime. In a small bowl, stir together sour cream, juice of ½ lime, and ⅛ teaspoon salt until fully combined. Set both bowls aside until ready to serve. Use remaining lime to brighten a glass of water.

Fry Tostadas

Heat 2 tablespoons canola oil in a separate large pan over medium-high heat. When oil is shimmering, add tortillas in a single layer and fry, working in batches as needed, until golden and crisp, 1-2 minutes per side. Transfer tostadas to a paper towel-lined plate to drain.

Finish Topping and Plate

When vegetables are done roasting, return pan with turkey to medium heat. Add roasted vegetables and stir to combine, then stir in scallions and half of cilantro. Divide tostadas between serving plates and spread with avocado mash. Spoon over turkey topping and drizzle over lime crema. Garnish with remaining cilantro, and dig in!

What is Plated?

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